CUSTARD BREAD PUDDING
Served warm and drizzled with sauce, this dessert has down-home appeal, says Barbara Little of Bedford, Indiana. "It's a soft custard-like bread pudding."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.
Nutrition Facts : Calories 421 calories, Fat 15g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 245mg sodium, Carbohydrate 68g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
CUSTARD BREAD PUDDING
I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
- Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
- Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g
CUSTARD BREAD PUDDING
Steps:
- In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
- In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
- Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.
BEST BREAD PUDDING
Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
- Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
- Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.
PINEAPPLE CUSTARD BREAD PUDDING
Make and share this Pineapple Custard Bread Pudding recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat margarine, sugars and cinnamon in a large bowl until fluffy.
- Beat in eggs.
- Mix in pineapple and bread cubes.
- Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted into the center comes out clean, about 1 ½ hours.
- Serve warm; sprinkle each serving with macadamia nuts.
Nutrition Facts : Calories 502, Fat 18.7, SaturatedFat 8.8, Cholesterol 77, Sodium 488.2, Carbohydrate 75.5, Fiber 2.8, Sugar 35.6, Protein 10.8
EASIEST EVER BREAD PUDDING
The ultimate in quick comfort food - only five minutes to prepare, perfect to pop in the oven before the main course
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the milk. Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries. Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated. Lightly grease a small ovenproof dish with butter, then spoon in the mixture.
- Cook for 30-35 mins until there is just a slight wobble in the centre of the custard. Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.
Nutrition Facts : Calories 363 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium
CUSTARD/PUDDING
My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.
Provided by MsLizze
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
- In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
- Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
- Cook the mixture until it reaches desired thickness, stirring constantly.
- Stir in the vanilla.
- Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.
Nutrition Facts : Calories 410.4, Fat 13.5, SaturatedFat 6.9, Cholesterol 220.5, Sodium 240.5, Carbohydrate 54.7, Fiber 0.1, Sugar 33.6, Protein 17.3
BREAD PUDDING
This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 2h
Yield Cuts into 9 squares
Number Of Ingredients 10
Steps:
- Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
- Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
- Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
- Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
- Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium
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